Kullu Trout Pulao
Basmati rice cooked with lightly spiced trout pieces and whole garam masala, a modern local favourite in Kullu valley homestays and homes near the river.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 11 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 380 kcal
Instructions
- 1
Rub the trout pieces with turmeric and a little salt. Let them sit for 15 minutes.
- 2
Heat mustard oil in a heavy pot. Lightly fry the trout until just cooked, then lift it out and set aside.
- 3
In the same pot, sizzle the whole garam masala (mixed whole spices) in the hot oil.
- 4
Add the onion and fry until golden.
- 5
Add the garlic-ginger paste and green chilli. Cook until fragrant.
- 6
Add the soaked and drained rice. Stir gently to coat the grains with the spices.
- 7
Add water and salt, and bring to a boil. Cover and cook on low heat until the rice is nearly done.
- 8
Gently mix in the fried trout pieces. Cover and leave on very low heat for 5 minutes before serving.
Chef's tips
Mix the fish in gently near the end so the delicate pieces do not break apart.
Ingredient substitutions
- trout → any firm freshwater fish
Storage
Refrigerate for up to a day.
Reheating
Reheat gently in a covered pan with a splash of water.
Common mistakes to avoid
- •Adding raw fish straight into boiling rice, which overcooks it and makes it break apart.
Serving suggestions
Cooked Kullu Trout Pulao?
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